Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Raw beet salad with carrot and ginger from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 210) by Mark Bittman

  • shallots
  • carrots
  • peanut oil
  • limes
  • cilantro
  • fresh ginger
  • beets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on October 17, 2014

    Delicious, I used yellow carrots and yellow beets. The ginger was a great idea. I did not have fresh cilantro so I used a combination of fresh parsley and dried cilantro powder. So good I am making more tomorrow to bring to friends. Used taragon mustard.

  • krobbins426 on August 02, 2011

    Great color and super easy to make for a weekday dinner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.